Tex-mex Corn Macaroni Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Corn macaroni, found in natural food stores
2 tbsp: Vegetable oil,
1: Onion, chopped
3: Garlic cloves, minced
1/2 cup: Chile peppers, green, peeled and chopped (frozen or canned)
2: Green peppers, chopped
1 tbsp: Chili powder,
1 tsp: Oregano, dried
2 cup: Tomatoes, fresh, chopped
1 cup: Corn kernels, fresh or frozen
Directions:
Cook pasta in boiling water according to package directions. Saute
onion and garlic in oil over medium-high heat in large skillet about
5 minutes, or until tender. Add both types of peppers and cook an
additional 3 minutes, stirring. Add chili powder, oregano, tomatoes,
and corn and cook another 5 minutes. stirring occasionally. Drain
pasta and add to vegetables in large pan. Cook over low heat until
warm.
Total calories per serving: 310. Fat: 6 grams
Source: Vegetarian Journal, Sept. - Oct 1993/MM by DEEANNE
Source from luhu.jp
onion and garlic in oil over medium-high heat in large skillet about
5 minutes, or until tender. Add both types of peppers and cook an
additional 3 minutes, stirring. Add chili powder, oregano, tomatoes,
and corn and cook another 5 minutes. stirring occasionally. Drain
pasta and add to vegetables in large pan. Cook over low heat until
warm.
Total calories per serving: 310. Fat: 6 grams
Source: Vegetarian Journal, Sept. - Oct 1993/MM by DEEANNE
Source from luhu.jp